Avgolemono Soup with Chicken and Parsley Meatballs

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Preparation info

  • Serves

    4–6

    • Difficulty

      Medium

    • Ready in

      1 hr 15

Appears in

Good Soup Book

Good Soup Book

By Lindsey Bareham

Published 1997

  • About

Avgolemono means ‘egg and lemon’: a combination that is popular throughout the Middle East in soups and sauces. Avgolemono is also the name of a classic Greek soup, made by simmering rice in fish or chicken stock, and whisking in egg yolks and lemon juice at the end. It’s sometimes served with meatballs, as here, and has a distinctive creamy and tangy favour.

Ingredients

Method